Text 10078, 97 rader
Skriven 2011-04-28 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Passports
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Dunno if you are joking here... if not, apparently the US is more of a
 NB> melting pot than Canada...  There's many a legitimate citizen (often
 NB> of second or later generation) that could appear to be Mexican or
 NB> Arab...

Canada is just as ethnically diverse as the States and perhaps more
noticeably so as we pride ourselves in being and promote the idea of
having a "Cultural Mosaic" rather than a "Melting Pot".

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sweet-Sour Balsamic-Glazed Ribs
Categories: Pork, Ribs
  Servings: 4

           FOR THE RIBS:
      2    spare-rib racks, the
           smallest you can find (5 to
      6 lb total) 
      2 TB grapeseed or canola oil
           Kosher salt
      4 lg flat-leaf parsley sprigs
      4    garlic cloves, peeled and
           gently crushed
      4    thyme sprigs
           FOR THE BARBECUE SAUCE:
      1 c  balsamic vinegar
      1 c  ketchup
      6 oz your favorite beer
    1/4 c  honey
      3 TB grainy mustard
      1 TB molasses
  1 1/2 ts Worcestershire sauce 
      1 ts Tabasco sauce
    1/4 c  dark brown sugar
    1/2    red onion, diced 
      1 lg clove garlic, minced 
           Salt

To prepare the ribs, heat the oven to 350 degrees. If the butcher
has not removed the membrane on the back of each rack, gently pry it
up by sliding a sharp implement (like the tip of an instant-read
thermometer) under it, then lifting gently. Grab the membrane with a
paper towel and peel it off.

Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up,
on a work surface. Place one rack on top, rub it all over with oil,
and generously season both sides with salt. Place 2 parsley sprigs
and 2 garlic cloves under the concave side of the rack and 2 thyme
sprigs on top. Wrap the ribs in the foil, pleating the edges to seal
well. Repeat with the second rack. Place the rib packets in a large
roasting pan.

Roast the ribs for 30 minutes, then reduce the temperature to 250
degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back
from the ends of the bones by 1/4 to 1/2 inch and the ribs are
tender enough to pull apart with your fingers.

Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in
a large nonreactive saucepan. Bring to a boil over medium heat and
cook until reduced by a third. Add the remaining barbecue sauce
ingredients with 1/4 cup water, bring back to a boil, then reduce
the heat to low and simmer until thick, 30 to 40 minutes. If the
sauce starts to thicken too much, add a little water. The sauce
should be highly seasoned; adjust to taste by adding vinegar, brown
sugar or salt.

Remove the ribs from the oven and let cool briefly, then open the
foil, being careful of the escaping steam. Transfer the ribs to a
baking sheet. Turn on the broiler or raise the oven to 450 degrees.

Slather the ribs on both sides with the barbecue sauce. Broil the
ribs until the sauce sizzles and browns, 2 to 4 minutes on each
side. Alternatively, bake in the oven 8 to 12 minutes. Baste with
the barbecue sauce and serve at once with any remaining sauce on the
side.

Adapted from Animal, Los Angeles

From: The New York Times
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... "Western civilization? I think it would be a very good idea." - Gandhi

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